Recipe For Making Blanc Mange
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 610 of 825.
1 ounces of sweet almonds. 1 teaspoonful of vanilla. 6 bitter almonds. 1/2 two-ounce package of gelatine. 1 cup of hot milk. 1 cup of cream. 1 pint of milk. 3/4 cup of sugar.
Blanch the almonds and pound them to a paste with the vanilla; pour over them the cup of hot milk and let stand an hour, then pass through a very fine sieve or a piece of cheesecloth. Soften the gelatine in half a cup of milk from the pint; scald the rest of the milk and in it dissolve the gelatine and sugar; then strain over the almond milk, let cool, and add the cream and more flavoring if needed. Stir until beginning to set, then turn into a mould.